Looking for a new way to preserve your summer squash? Try these delicious dill zucchini pickles – your whole family will love them!

Holy cow, you guys! I have been SO busy. I’m sorry that I’ve been neglecting you, but there just isn’t enough time in the day to do ALL.THE.THINGS.

But, now that the kids are back in school (well, one in school, one in college), it’s time to finish canning the harvest and start thinking about the fall season, so you’ll be seeing a whole lot more of me!

As you all know, I’m a pickle fanatic and my Bread and Butter Zucchini Pickles are one of my favorites, but this year, I thought I’d try something different. So, instead of making another batch of the bread and butter pickles (because I’ve already made like 6 million), I decided to try canning Dill Zucchini Pickles and I’m sure glad I did!

THEY ARE SO GOOD (and so simple to make)!

Try these Dill Zucchini Pickles on hamburgers, sandwiches or just on the side of your plate – you won’t be sorry!

Here’s the recipe (on a handy, dandy new printable!) –

Before you get started: Be sure to read instructions here for safe canning methods and find your appropriate canning time in the table shown here.

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